Eggplant Parmesan from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • mfto on August 15, 2016

    I just made 1 1/2 recipe for a family gathering. I must have been out of my mind but it was delicious. I, too, used my favorite tomato sauce recipe, Lidia Bastianich's Twenty-minute marinara sauce but the one with this recipe sounds OK. Like mrsmadam says the eggplant recipe is time consuming (as in lots of work). I made the tomato sauce, fresh bread crumbs and grated parmesan a day ahead. The next day my husband cut the farmers' market eggplant in the required 1/4" slices and I followed the salting and breading instructions. Since I was making a large recipe, I used foil in my baking pans and then brushed with olive oil. I recommend dipping the breaded eggplant slice in the oiled pan and then flipping it so both sides are lightly oiled. Also take the advice of a more recent Cook's Illustrated recipe and use pre-shredded mozzarella. You have their permission.

  • mrsmadam on August 24, 2015

    I’m amazed that there are no notes for this recipe. I used a favorite sauce recipe so I can’t comment on this one, but the eggplant itself was amazing. I followed the instructions to the letter and while time consuming it was totally worth the effort. I’m sure subsequent attempts will cut down on the time spent. And there will be more! 1/5/2025 Can't believe I haven't commented on this since 2015 - still time consuming - still amazingly good.

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